Summertime and the living is easy! Time for a Picnic. Here's a Retro Ad with Recipe for Chocolate Picnic Cake. I love the directions, especially concerns for baking in warm weather (not a lot of air-conditioned houses at the time this appeared). This is a great basic cake recipe for a picnic or any time!
PEACH ICE CREAM BROWNIE MUD PIE
Ingredients
Brownie
DIRECTIONS
Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour.
Spread thick fudge sauce over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.
Cut into wedges while frozen. Drizzle each serving with fudge sauce and garnish with sliced fresh peaches.
But what is Tapioca? I consulted Spruce Eats for answers.
Tapioca has a neutral flavor and strong gelling power, making it effective as a thickening agent in both sweet and savory foods. Unlike cornstarch, tapioca can withstand a freeze-thaw cycle without losing its gel structure or breaking down, making it an ideal thickener in ice cream recipes.
Varieties
Tapioca starch (from the cassava plant) can be purchased as flour or instant flakes; it's opaque prior to cooking but turns translucent upon hydration. Tapioca pearls and powders are most often white or off-white, but the pearls, frequently used in desserts, can be dyed to just about any color. Tapioca pearls come in large and small sizes. Boba are large sweetened pearls often dyed black and used for bubble tea.
Traditional uses for tapioca include tapioca pudding, bubble or boba tea, and other candies and desserts. Both tapioca pudding and boba tea are made with pearled tapioca, or small balls of tapioca starch that turn into a chewy, gummy ball when cooked. In addition, tapioca adds body to soups, sauces, and gravies; it has more thickening power and generally costs less than flour and other thickeners. Tapioca can be added to ground meat products, such as burger patties and chicken nuggets, as a binder and ingredient stabilizer. It traps moisture in a gel, so it's often added to baked goods to prevent the pastry from becoming soggy during storage. Tapioca is a common ingredient in gluten-free products because it helps lighten the texture and maintain moisture in the absence of gluten.
How to Cook With Tapioca
Tapioca pearls must be soaked for up to 12 hours and then cooked in boiling liquid to form a gel. Quick-cooking or instant tapioca, with a more granular texture, can be whisked into soups, gravies, jams and jellies, pie fillings, and other creamy concoctions to act as a thickener. Tapioca flour can be used in place of other flours and as a 1:1 replacement for cornstarch.
What Does It Taste Like?
Tapioca does not have much flavor on its own, but when sweetened and added to desserts such as pudding, it adds texture and heft. The lack of flavor is an advantage when it's used to thicken savory dishes such as soups and gravies.
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TAPIOCA has been around for a long time. Here are some great Retro/Vintage Advertisements for Tapioca. Some even have recipes! Let me know if you try any!
